Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-08-02
AGRICULTURAL.
Devoted to the Interests of Farmers
and Stockmen.
Cheese-Making.

Mimi, one OF the most successful
dairymen OF that State:
10 make good cheese it is necessary
to have good milk to begin with, and
good milk cannot be had from poor,
haIf-fed COWS. Then it is necessary to
feed the cows literally, have plenty OF
good water and good usage. Cows
shoald never be run and worried by
dogs. This injuries milk for cheese
making. One bad mess OF milk may
! spoil whole vat of cheese. Care and
cleanliness, il the COWS are healthy and
have proper food, will insure good
milk always. 1t is unreasonable to
expect a good cheese maker to turn a
prime article of cheese out from poor
milk. If patron carries sour or
tainted milk to the factory, he must
expect bad, sour cheese. Set the
nights milk in the watts or cans and
cool TO 60 degrees. then mix with the
mornings milk in the morning, but
don't use the little skinner. Leave
the cream all in. After the milk is all
in the watts, the heat may be started at
: once, and raised to about 50 or 81 de-
grees, as to the condition OF the cheese
room. II we set the milk below 50 the
rennet works too slow; il set above 50
it works too fast, while the tempera-
ture is being raised. II should receive
! frequent STRINGS to keep the cream
J from rising, and thus becoming par
, TALLY wasted or drawn off from the
whey. The rennet should next be
! added until the temperature stops
rising; then enough rennet should be
stirred in and should be agitated at
least fifteen minutes, and coagulation
should begin in about twenty minutes
; the stirring after the rennet is in to
prevent the cream from rising and
waste. In cool room, when the sur
face cools quickly and there is a fall
ing Of the temperature OF the milk,
there will be thin cream on the sur
: face; this will form soft curd, which
will stick to the vat and be very annoy
i, ing. If you want quick curing
cheese, more rennet should be added
than one to be cured slowly and kept
some time. As rule the more rennet
: used the lower the temperature should
be at which the milk is set and the
J curd worked. After the milk begins
to thicken, cloth should be spread
over the vat to keep the surface warm.
: There should be no raising of the tenn
: perature after the rennet is added and
the milk comes to n standstill until the
curd is cut fine. The curd should be
cut as soon as it will break clean
: across the finger when placed IN it and
/, raised gently upward the early cut
: ting is very necessary; the clearest
whey is always obtained by cutting
early the whey runs from the curd
| much more readily when it is young
5 and tender. This is the object of cut
D ting the curd to get out the whey; the
/ curd should be cut with both horl-
( zontal and perpendicular knife. Never
| let the curd get tough and leathery
cutting, as there is always more waste
and not as fine curd. Cut the curd
: very fine, the finer the better, as it ex-
! pels the whey easier and more thor
oughly and cooks more evenly, and
gets an easier action of the rennet.
After the cutting is dore and the
+ curd commences to settle, the heat
, may be started at once, but not rapidly.
If the action of the rennet is slow, it
p Is hotter TO wait few minutes for the
curd to harden little. After the heat
, is turned on, gently stir the mass to
keep the curd from packing together
and to keep more even temperature
r through the vat; as the heat rises the
harder the crust gets and the less lia-
, BILE to injure the curd; but keep up
this stirring till the curd is heated up
, to 80 degrees or blood heat, where it
should take at least one hour after the
heat is turned on. This temperature
should be kept until the curd is cooked,
! because the action Of the renuet is
/, more perfect than at any other degree.
! Before the curd is done cooking some
! of the whey may be drawn of, as it is
, more easy to handle tho balance in the
vat After the curd is cooked-which
every cheese maker is able to tell-the
/, whey should be drawn off before the
, acid comes on. Many curds, by re-
; naming in the whey too long, make q
, soggy, hard, sour cheese. This kind
, of cheese is not desirable, but is the
kind of cheese we get if the acid comes
! on while in the whey. The acid takes
off with the whey the finest part of the
cheese. Then | would have the curd
, cooked before the acid comes on, and
, be sure and dip the eurd sweet, and if
You have curd sink to drain on, so
much the better and if you do not
have a card mill, would salt all at
once, rs this keeps the curd from pack.
ing. If you have curd mill let it lie
5 until acid Gomez on, only stir once in
n while to let the whole expose to the
air; after the acid comes on, grind
e and salt, and put to press at about so
degrees, as at this heat you will get a
good face, and press well together; let
this stand twelve hours in the press
| then remove to the curing room.
Firstclass cheese may be spoiled by
having n poor room to cure ii in, too
cold or too hot. Seventy degrees to
! start with is about the right tempera-
ture, then after ten days little cooler,
say about 90 degrees. had good re-
. suits OF curing in day cellar at 65
degrees. They cure slowly, but are
tho better cheese for it. One good
: cheese is worth three poor ones.
The United states Ahead.